Eggnog Cookies

5 from 2 votes

Eggnog Cookies are filled with creamy eggnog flavor in both the cookie batter and the frosting. A delicious Christmas cookie dessert!

Prep Time20

Cook Time10

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: 1½ tablespoon cookie scoop

Calories: 188kcal

Author: Jennifer Fishkind

Ingredients

Cookie Dough

3 cups all-purpose flour spooned and leveled
2 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup salted sweet cream butter room temperature
½ cup granulated sugar
½ cup dark brown sugar packed
2 extra-large eggs at room temperature
1½ teaspoons pure vanilla extract
1 teaspoon rum extract
¾ cup eggnog

Eggnog Frosting

½ cup salted sweet cream butter at room temperature
3 cups powdered sugar
⅓ cup eggnog
Ground nutmeg optional garnish

Instructions

Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine.
3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon salt
Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds.
¾ cup salted sweet cream butter
Add the granulated and dark brown sugar. Beat for 1-1½ minutes until well combined.
½ cup granulated sugar, ½ cup dark brown sugar
Lower the mixer speed to medium-low speed. Add the eggs, one at a time, until incorporated, and no yellow streaks remain.
2 extra-large eggs
Add the vanilla and rum extract and mix just until combined.
1½ teaspoons pure vanilla extract, 1 teaspoon rum extract
Add the flour mixture, 1 cup at a time, alternating with eggnog. Mix just until the ingredients are well incorporated and smooth. Cover the dough and chill in the refrigerator for at least 1 hour.
¾ cup eggnog
Just before you are ready to bake the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Remove the cookie dough from the refrigerator. Use a 1½-tablespoon cookie scoop to scoop out the dough. Place the dough 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Using either a stand mixer or medium-sized mixing bowl and a handheld mixer on medium speed, beat the softened butter for 45 seconds to 1 minute.
½ cup salted sweet cream butter
Lower the mixer speed to medium-low. Alternate adding powdered sugar and eggnog. Continue mixing until the frosting is well incorporated and smooth.
3 cups powdered sugar, ⅓ cup eggnog
Spoon the frosting into either a disposable piping bag fitted with a star-shaped tip (I used Wilton tip 1M) or a quart-size ziplock bag with an edge snipped off.
Use gentle, steady pressure to pipe the frosting over the surface of the cookie. Sprinkle a light dusting of the ground nutmeg over the tops of the frosted cookies.
Ground nutmeg

Notes

Servings: 32 - 1 ½ tablespoon cookie scoop

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the airtight container at room temperature for up to 3 days.
To Freeze: You can freeze the cookies for up to 3 months. Allow the cookies to thaw overnight in the refrigerator before serving.

Tips:

You can buy already prepared eggnog in the dairy section of your grocery store during the holiday season, usually Thanksgiving through Christmas. If you cannot find eggnog, you can substitute the store-bought with a homemade eggnog.
You can prepare the dough in advance and chill it in the refrigerator overnight. The longer the dough is in the refrigerator, the more intense the eggnog flavor will be.
You can substitute unbleached all-purpose flour for bleached all-purpose flour. It is a matter of preference.

Nutrition